Recipe courtesy of James Porter
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Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade
Total:
44 min
Prep:
30 min
Inactive:
4 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
44 min
Prep:
30 min
Inactive:
4 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Masa Cakes:

Directions

In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.

Preheat a grill.

Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.

To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.

To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.

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